Halloween velvet cake
By VicentaLakin
the famous red velvet cake is not only beautiful red velvet, but also as delicate as velvet and popular among sweet eaters. but in the red velvet recipes made by many nations, only red or red velvet is used to wait for the coloring agent, and it's not right to make red velvet. the special thing about red velvet cake is that it tastes like chocolate when it doesn't exist. then i'm going to introduce you to a beautiful beetle velvet cake made of foreign master formulas. at a halloween party in a couple of days, come up with such an original cake. must be holding it all. it's very simple. little tip: the original formula was 110 grams of sugar, too sweet for us asians, so i cut it in half. all the food indicated can be used to produce a plate of 12 so-called food beetle-free cake molds。
Recipe Recommendations
- unsalted butter 110 grams
- fine sugar 60 grams
- eggs one
- milk or yogurt 110 grams
- low-gluten flour 180 grams
- baking powder 4 grams
- cocoa powder 4 grams
- red food coloring 4 grams
- dark chocolate a little
- white chocolate a little
- sweetening
- baking
- half an hour
- ordinary
Steps for Halloween velvet cake
1
Prepare all kinds of materials, but the butter is softened at room temperature. The oven is preheated, 150 degrees up and down, 10 minutes。
2
Slurp sugar into butter so that it is not visible。
3
The egg fluid was dispersed and added to the butter twice, mixing to total emulsion, without the water oil being separated。
4
The butter and egg fluid at this time are flat paste, mixed with half a quantity of milk or yogurt。
5
Powdering, cocoa powder and bubbles into another eggbath, sifting。
6
(b) Powdering last-singled powder material into the fourth-step mixture, after which the process of “powdering milk or yoghurt, mixing, mixing of remaining powder material” is repeated。
7
Add red pigmentine, mix it in smooth, thin, radiant paste. The velvet cake is done。
8
Scratch the cake in a bouquet and squeeze it into a 12-gauge non-mixed beetles. Squawk a few times, roll out bubbles。
9
Put it in the oven at 150 degrees of fire and bake for about 18 minutes. To touch the surface with elasticity, without sticky hands。
10
Put the mold upside down on another dish or de-mock the web。
11
Because it's not sticky, so it's smooth and it's not sticky, and the buttons are off。
12
The black chocolate is melted, filled in a small sip of a flower bag, drawing wings, spots and head, with a little white chocolate spot in the eye, according to the condensed pattern of the cake surface. The remaining chocolate is used to draw fine feet and cool them around the body。
13
It's a red, thin, wet cake tissue. I've got a little hot air. It's usually dry before eating。